Pizza Soup Recipe
Ingredients
| 3/4 cup riso or acini di pepe soup macaroni, uncooked | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), peeled | |
| Olive oil | 1 Teaspoon | |
| Beef broth | 2 Cup (16 tbs) | |
| Tomato sauce | 2 Cup (16 tbs) | |
| Dried basil | 2 Teaspoon | |
| Fennel | 1 Teaspoon | |
| Mozzarella cheese | 2 Ounce, shredded | |
| Dried basil, for garnish | ||
Directions
In a large pot, cook macaroni in boiling water about 10 minutes, or until tender; drain.
Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.
Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes.
Mixture will thicken.
Add water to achieve desired consistency.
Ladle soup into bowls.
Top each serving with 1/4 of the cheese and a pinch of basil.
Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.
Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes.
Mixture will thicken.
Add water to achieve desired consistency.
Ladle soup into bowls.
Top each serving with 1/4 of the cheese and a pinch of basil.
Chef
